fried-chicken

Los Angeles isn't all quinoa bowls and avocado toast. Make this fried chicken sandwich from the city's Son of a Gun.

Tasty's aesthetically pleasing assortment of innovative recipes was photographed to the nines. Just tell us you don't want to make that chicken cordon bleu.

We love a good Super Bowl recipe roundup, particularly when the contending teams represent such delicious cities. Who's it going to be?

Kristen Kish's juicy fried chicken thighs are so crunchy you'll never know they came out of an oven. Drizzle with honey and

Let's check out the master fried chicken recipe from Philadelphia's beloved Federal Donuts, then follow it up with dessert!

Philadelphia's own Michael Solomonov and Steven Cook stop by to talk about their new book.

Pump yourself up for some awesome culinary projects. This polenta-crusted fried chicken will blow your go-to recipe out of the water.

You don't need fine dining to eat phenomenal food — just check out Erin French's perfect cornflake fried chicken and see for yourself.

Loreal Gavin's cookbook is a pleasure to read and cook your way through. Fans of the BLT, unite for this crispy chicken skin, lettuce and tomato sandwich.

Not only does baked-to-beer add wonderful depth of flavor, it's a great way to reduce food waste and teach all involved a new thing or two about brewing.

Dennis Prescott has recipes for comfort food from every corner of the earth, like this killer maple buttermilk fried chicken recipe.

Craving some KFC (Korean fried chicken, that is), Japanese boneless bites or something new? We've got an Asian fried chicken recipe here for you.

Malaysia's spicy, vibrant cuisine is well within reach with a copy of chef Christina Arokiasamy’s new cookbook. Try this turmeric fried chicken tonight!

Large fried chicken (yes, that's what it's called), also known as "giant fried chicken," has come to our attention. Ready for a snack attack?

Chefs Jeff McInnis and Janine Booth cook some of New York City's best fried chicken. They just took on the challenge of running a pop-up in Puerto Rico.

Confession: I don't have a go-to chicken breast recipe, just a sizable repertoire of stuffing, tying, breading and frying. A pounded-out chicken cutlet is just begging to be rolled up with something delicious (and cheese) and cooked just long enough to melt everything together. After doing that for long enough, a plain chicken breast just…

When the 2016 presidential election is finally over in November, who will make a better Colonel Sanders: Donald Trump or Mike Pence? I only ask because both halves of the GOP ticket have now professed their love for the world's second-largest fast-food chain on social media — and both, oddly enough, did so on airplanes. And, let's face…

Once in a while, we'll discover a dish at renowned Brooklyn food truck frenzy Smorgasburg that really catches our eye. Chef Fatima Ali of VanPakistan serves up locally sourced, Pakistani-inspired fare that hits all the right notes."A traditional Hyderabadi chicken biryani was one of my favorite dishes growing up — layers of fluffy, spice-laden rice,…

Upon first glance, the chicken seemed pretty harmless. Chef Johnny Ray Zone of Chinatown's Nashville-style hot-chicken shop Howlin' Ray's told me it was medium heat, but medium heat to him turned out to be extremely hot for me. Standing in the backyard of his Los Angeles home while his two puppies ran around, I picked up the chicken and took…

This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with a friend, photographer Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is America's Best Breakfasts: Favorite…

For a spin on the traditional wedding bouquet, fry up an arrangement that people other than the bride can enjoy with this video tip from Korean YouTube channel Cookat TV. Look, I just schlepped a jillion miles to watch you get married — toss this bouquet and let's eat. And sure, if you want to keep making it about you, stick…

Champagne may not be the first type of wine that comes to mind when talking about food pairings, but executive chef Sarah Simmons of NYC's Birds & Bubbles is out to change that perception. Not only does she view the bubbly beverage as the ideal accompaniment to a large array of dishes across a number of cuisines, but…

Everyone loves a hot, crispy piece of fried chicken. It’s the perfect comfort food, and goes great with just about any side (and beer). Making it, however, can be a stressful guessing game. Thankfully, our friends at ChefSteps wrote in this week with a fried chicken recipe that’s almost impossible to mess up.So just what…

We’ve been huge proponents of hot chicken for a while here at Food Republic. In case you haven’t had the pleasure, the original Nashville dish consists of a chicken breast, thigh and/or wing marinated in buttermilk, breaded and sauced with a heavily spiced, cayenne pepper–based paste and pan-fried before being served with pickles over white…

Great beer deserves great food, so longtime food and beer writer (and author of World Atlas of Beer) Stephen Beaumont took on the great and important task of gathering the greatest pairings around the world and publishing them in one convenient place: a beautifully photographed cookbook. Pick up a superb craft six-pack, bomber or growler…

Fried chicken sandwiches are having a moment right now, in case you hadn’t noticed. It seems that everyone is trying their hand at them. I’ve had quite a few in my day, and there are definitely some that are better than others. Some will swear up and down that there’s only one proper way to…